Raw Moroccan Red Salad

By Diane Lofshult
May 18, 2010

Who wants to cook on a sultry summer night? For those of you who did not raise your hands, here is a quick salad that will draw applause from vegans and meat eaters alike.

2 tablespoons (tbs) olive oil

1/2 cup freshly squeezed lemon juice

1/2 teaspoon (tsp) sea salt

1/2 tsp freshly ground pepper

1 tbs minced garlic

4 cups seeded and diced tomatoes

1 cup finely diced red onion

1/2 bunch radishes, sliced into half moons

11/4 pounds beets, peeled and shredded

1/2 bunch Italian flat-leaf parsley, chopped

1/2 bunch cilantro, chopped

Place olive oil, lemon juice, sea salt and pepper in bowl. Stir in garlic, tomatoes, red onions, radishes and beets. Mix well, then add parsley and cilantro. Toss again, and chill for 30 minutes or longer before serving. Makes 6 servings.

Per serving: 125 calories; 5 grams (g) fat; 3 g protein; 19 g carbs; 5 g fiber; 0 milligrams (mg) cholesterol; 249 mg sodium.

Source: The Ocean Beach People’s Organic Food Market in Southern California.
Avatar

Diane Lofshult

Leave a Comment





When you buy something using the retail links in our content, we may earn a small commission. IDEA Health and Fitness Association does not accept money for editorial reviews. Read more about our Terms & Conditions and our Privacy Policy.